John Myers
Contents
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Instructions
Frenched rack:
- For the Frenched Rack, divide the piece of meat between the rib bones into individual pieces to make 5 chops. Fry them briefly on both sides in oil in a hot pan.
- Then vacuum seal individually in vacuum bags and refrigerate. To serve, cook sous vide in a water bath at 59 ° C for about one hour
- Then fry again briefly on both sides in a pan. Serve sprinkled with fleur de sel and fresh pepper.
Parsley and potato mash:
- Cook the potatoes in their skins for about 30 minutes. Peel it while it is still hot and press it through a potato press. Heat the cream and butter in a saucepan.
- Stir in the pressed potatoes. Season with salt and nutmeg.
- In a chopper, puree the parsley, mountain cheese, garlic and olive oil to make a pesto.
- Mix the pesto into the mash and serve.
Brussels sprouts leaves and carrots:
- For the Brussels sprouts leaves, remove the outer leaves from the Brussels sprouts. Discard this.
- Rinse off the beautiful inner leaves and blanch for about two minutes in boiling salted water and soak in ice water. Then toss in butter in a pan and season with allspice and salt.
- For the glazed carrots, peel the carrots, cut into pieces as desired and steam in a steamer over a water bath for 12-14 minutes.
- Heat the butter in a pan and stew the carrots for 2-3 minutes. Add the spices and maple syrup and glaze the carrots with it.
Demi Glace:
- For the Demi Glace, wash and dry the veal bones and feet. Mix the veal bones with a little oil and roast them at 200 ° C top and bottom heat for about 30 to 40 minutes.
- Take bones out of the oven and let cool down completely. Meanwhile, finely dice the onions, carrots and celery.
- Fry colorless in a large saucepan with a little oil. Then add the tomato paste and roast for a few minutes, but not too strong.
- The vegetables must not become bitter! Put the bones and veal feet in the pot, add the bay leaves and pepper and fill up with 7 liters of ice-cold water.
- Then bring to the boil. As soon as the water boils, reduce the heat significantly. Bubbles should only appear sporadically.
- Let simmer for 10 hours. In the meantime, skim off the foam that occurs again and again.
- After the cooking time, remove the bones and drain the stock through a sieve. Let cool and degrease. Repeat all steps of the basic fund.
- Instead of adding 7 liters of cold water, add the 5 liters of basic stock from the first batch and fill up with 2 liters of water.
- To prepare the demi glace, now roughly chop the shallots. Reduce the wine with the shallots to about 300 ml and pass through a sieve.
- Add to the basic stock (5 L) and reduce everything to 1 L over moderate heat, depending on your taste. Season to taste with a little salt, pepper and game spices.
Nutrition
Serving: 100gCalories: 94kcalCarbohydrates: 2.9gProtein: 1.6gFat: 7.1g
